Recipe: Split Savory Chicken

Recipe: Split Savory Chicken post image

During these cold, dark days of winter I crave savory foods like stews and roasts. I find them warming, satisfying and delicious. There are times when I want to make it for dinner buy don’t have 3 to 4 hours needed for that slow, low, whole roasted chicken. This method, of splitting the chicken, cuts down on cook time and yields a juicy chicken with crisp and crunchy skin.

Be sure to use a pasture raised chicken if you want to eat the skin. The use of fresh savory adds a bright flavor to the dish. Most grocery stores carry small packages of fresh herbs even during the winter months. If you had an herb garden this year and grew savory and dried it, by all means, use that.

You might want to take the time and planning to brine the chicken before cooking, that will also add to the juiciness and flavor, especially if the chicken is pasture raised. These free running chickens tend to be a little tougher as they build muscle running around (like a chicken should).

Split Savory Chicken


  • One 4 – 5 pound chicken (pastured if possible)
  • 4 cloves garlic, minced
  • 2 stalks of scallion
  • Salt to taste
  • Several sprigs of fresh savory
  • Fat to coat the chicken with — schmaltz from a previous chicken, bacon fat, butter or ghee



  1. Clean the chicken under running water and pat dry or if it was brined, rinse it.
  2. Place on a large flat platter or board (or in the kitchen sink), breast down
  3. Using the poultry shears, cut the back bone out (freeze this in a ziplock for soup stock)
  4. Spread the chicken open and with the knife, make a cut through the middle of the breast bone
  5. Flatten the breast bone and then rinse off any innards that may have been left and then pat dry
  6. Place the scallion, garlic and sprigs of savory at the bottom of the roasting pan
  7. Turn the bird over and place in the roasting pan on top of the vegetables and the savory
  8. Salt the bird
  9. Turn the hips in as shown in the photo
  10. Coat the bird with the fat
  11. Roast on 425 degrees F for 50 – 60 minutes depending upon the size
  12. The hip should register at least 175 degrees and the breast 160 degrees
  13. Let rest for 15 minutes and then slice and serve
  14. Use the juices from the roasting pan as gravy or make this gravy
  15. Save the bones for making bone broth

This post is shared at: Gluten Free Friday, Fresh Bites Friday, Foodie Friday, FIght Back Friday, Foodie Friday, Slightly Indulgent Tuesday, Hearth & Soul Hop, Traditional Tuesday, Tasteful Tuesday, Gluten Free Wednesday, Mommy Club, Health 2Day, Party Wave Wednesday, Seasonal Celebration, Full Plate Thursday, Simple Lives Thursday,

Related Posts Plugin for WordPress, Blogger...

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to,,,,, or Disclaimer

Tropical Traditions Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.

Leave a Comment

  • Linda January 4, 2013, 10:01 am

    Oh, that looks sooo good. I don’t have poultry shears. Can I manage with regular kitchen shears?

    • Jill January 4, 2013, 11:43 am

      Hi Linda,
      Sure, kitchen shears would be fine.

  • Diane Balch January 4, 2013, 2:46 pm

    I love your seasoning. Your bird came out perfect.., so classic. Thanks for sharing it on foodie friday.

  • Steph (The Cheapskate Cook) January 10, 2013, 11:19 am

    This looks delicious! I’ve never tried brining, but I just might. Thanks for joining Healthy 2Day Wednesday

  • Miz Helen January 11, 2013, 11:21 am

    Your Savory Chicken is just beautiful and would be delicious, perfect for a cold winters day. Thank you so much for celebrating TWO YEARS with FULL PLATE THURSDAY, I appreciate your visit!
    Come Back Soon
    Miz Helen

  • Alea @ Premeditated Leftovers January 15, 2013, 2:52 am

    Your chicken does look savory! Thanks for sharing your recipe with the Hearth and Soul Hop. I’ve pinned it to my Pinterest board.

  • Xiomara December 20, 2014, 6:02 am

    Excellent article. Keep posting such kind of information on your page. Im really impressed by it.